To-die-for Beef Brisket that really makes the most out of this cut of beef! This Slow Cooker brisket is cooked in a simple homemade BBQ sauce until it’s deliciously tender and infused with incredible flavour. Serve with a side of Coleslaw or Macaroni Salad and steamed corn. Or pile high onto rolls and make sliders!
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
Beef Brisket recipe!
I really am not a girls’ girl when it comes to food. I don’t gaze in wonder at stunningly decorated multi-tier cakes. I don’t ooh and aah over pretty little chocolates. I have no interest in learning how to make candy.
But I do go gah-gah over sights like this – a giant hunk of flavour loaded brisket.
I’m all class. All class. 😂
Cooking brisket – in brief
What is brisket? A cut of beef that needs to be cooked slowly to break down the connective tissues. The unique thing about this cut of beef is that it can be slow cooked so it’s fork tender, yet is still sliceable. It also has a better beefy flavour compared to other slow cooking beef cuts like chuck.
Is there another name for brisket? There’s no other name for raw brisket, that is the name of the cut. But you will see it sold in stores already prepared in the form of corned beef, pastrami and silverside which is brisket that’s been brined.
What cut of meat is similar to brisket? There is no cut of beef with the same cooking qualities. For this recipe, the best substitute for beef brisket is rolled chuck, like you use for Pot Roast. Otherwise, try the Beef Ribs or Pork Ribs version of this recipe – both terrific!
How long does it take to cook? 8 to 10 hours in the slow cooker on low, 1 hr 15 minutes in a pressure cooker, or 5 hours in the oven at 320F/160C.
Is brisket supposed to be pink? No. Cooked plain brisket should not be pink, if it is, it is massively undercooked and will be tough. You cannot eat brisket rare. HOWEVER, pastrami and corned beef are pink even after cooking due to the special curing salt they use (like bacon).
How to make slow cooker Beef Brisket
It’s a straight forward beef brisket recipe though there is a fairly long list of spices because we’re making a homemade rub and homemade BBQ Sauce here. Totally worth it – there’s no bottled sauce that compares to this!
Spice Mix – We start off with a spice rub. No need to marinate because we’re slow cooking it – the long cook time essentially has the same effect as marinating. If we were roasting it, I’d recommend marinating it.
Slow Cook – place the ingredients for the homemade BBQ Sauce in the slow cooker (vinegar, ketchup, Worcestershire sauce, garlic and spices), add the beef and leave to slow cook for 8 to 10 hours.
Caramelise crust – After this, all that’s required is a few minutes in a hot oven (or even under the grill/broiler) to caramelise the crust;
Reduce sauce – Meanwhile, simmer the liquid in the slow cooker to reduce it down to a syrupy sauce consistency <– This right here is our homemade BBQ Sauce!
What is beef brisket?
Brisket is a cut of beef made for slow cooking, not fast cooking. It’s unique characteristic compared to other slow cooking cuts of beef is that it holds its shape even after hours and hours of slow cooking and can be sliced.
When you slow cook other cuts of slow cooking cuts of beef like chuck (like in Beef Stew), gravy beef (an Australian beef cut) and short ribs, they “fall apart easily because there is more connective tissues running throughout the meat which breakdown with slow cooking.
However, as you can see in the photos in this post, brisket holds together and can be sliced. But the slices are ultra tender and could be shredded easily, see? 🙂
Is brisket suitable for shredding?
Brisket does shred well, but I prefer using chuck beef or ribs for shredding for recipes like slow cooked Shredded Beef Ragu, Shredded Beef Chili and Shredded Mexican Beef.
Those cuts have more fat running through the meat and so the shredded pieces are nice and juicy. Though brisket has a layer of fat on the surface, there actually is not that much fat or connective tissues running through it, so if you shred it then it’s pretty lean.
What to serve with beef brisket
For this particular recipe, I’m keeping this Slow Cooker Beef Brisket whole and slicing it. Serve up a hearty Southern style supper with sides of Homemade Southern Style Baked Beans, Corn Bread (or try my favourite Corn Bread Muffins!), Creamy Corn Casserole, classic creamy Coleslaw or this No Mayo Coleslaw (it’s excellent!), Macaroni Salad, Potato Salad or mashed potato.
Or pile it onto sliders – this is the way I usually serve it because brisket is a perfect recipe for feeding a crowd! – Nagi xx
MORE GREAT THINGS TO PILE ONTO SLIDERS
• Slow Cooker Honey Buffalo Shredded Chicken
• Easy Homemade Pastrami
• Chili – and Slow Cooked Shredded Beef Chili
• Cubanos (Cuban Subs with Mojo Marinated Pork, from the “Chef” movie)
• Slow Cooker Pulled BBQ Pork Sliders
PS If you love beef, don’t miss this Beef Pot Roast and Prime Rib / Standing Rib Roast recipes!
Watch How To Make It
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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Slow Cooker Beef Brisket with BBQ Sauce
Ingredients
- 1.5 – 2 kg / 3 – 4 lb beef brisket (Note 1)
- 1 tbsp olive oil (or a neutral oil like vegetable, canola)
Rub:
- 1 tbsp brown sugar
- 2 tsp paprika powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp cumin powder
- 3/4 tsp mustard powder
- 1 tsp salt
- 1/2 tsp black pepper
BBQ Sauce:
- 2 garlic cloves , minced
- 1/2 cup / 125 ml apple cider vinegar
- 1 1/2 cups / 375 ml ketchup
- 1/2 cup / 110g brown sugar , packed
- 2 tsp EACH black pepper, onion powder, mustard powder
- 1 tsp cayenne pepper (adjust to taste re: spiciness)
- 1 tbsp Worcestershire sauce
Instructions
- Mix Rub ingredients. Rub all over brisket. If time permits, leave for 30 minutes – 24 hours in the fridge, but I rarely do this.
- Combine BBQ Sauce ingredients in a slow cooker. Mix then add the brisket – squish it in if needed, like I did (see video).
- Slow cook in slow cooker for 8 hours (1.5 kg / 3 lb) to 10 hours (2 kg / 4 lb). (Note 2 for pressure cooker and click here for oven)
- Remove brisket onto a tray.
- Pour liquid in slow cooker into a saucepan. Bring to simmer over medium high heat and reduce until it thickens to a syrup consistency (it thickens more as it cools).
- Meanwhile, drizzle brisket with oil then roast in a 200C/390F oven for 15 minutes until brown spots appear. Remove then baste generously with Sauce, then return to oven for 5 minutes. Remove and baste again, then return to oven for 5 – 10 minutes until it caramelises and looks like the photos. (See note for BBQ option)
- TO SERVE: Slice brisket thinly across the grain and serve with remaining BBQ Sauce. This is terrific served as a meal with sides or piled high onto rolls with Coleslaw as sliders. See Note 3 for more ideas.
Recipe Notes:
Nutrition Information:
Brisket recipe originally published July 2017. Updated to improve writing, and created separate recipe card for oven baked brisket directions. No change to recipe – much loved by readers as is, I wouldn’t dare!
Life Of Dozer
So. Much. Sand.
Anyone for a puppy kiss? 😝
delish! love your recipes thank you
Made this tonite for dinner…….it looked just like yours did!!
It smelt delicious bubbling away all day in the slow cooker and tasted great. Hubby loved it and master 10yrs made no complaints (a good sign he enjoyed it).
Read your recipe. Mixed rub and BBQ sauce. Ready to rock! Then I noticed that I had no idea how to trim the 12lb. packer brisket slab. Your pictures suggest that you left a thin (1/4″) cap on what seems the flat portion, but I can’t be sure. “Damn the torpedoes, full speed ahead!” I’ll slow cook a smallish piece of the flat, moderately trimmed, and wait for your reply to see what I should have done. Thanks.
Hi Rod, I only trim it if there’s an excessive amount of fat – but leave some on as this is what keeps the meat super tender! N x
Thanks, Nagi. I left a thin layer of fat (<1/4"), cooked on low for 7.5 hrs (2.5 lbs). Results: Great taste, fairly tender. On another issue, I know about wood grain; meat grain, not so much. Best way to determine such, so that I may slice brisket properly? Thanks again.
This was absolutely amazing!! It made our saved recipe list easily. Thank you so much!!
Made this tonight for dinner and it was a hit! Prep in the morning, set it and forget till dinner time. So easy and delicious.
And that’s what we love Verna!!! N x
Hi Nagi! So glad I found your blog! I made a sugar free version using a blend made with pure stevia extract, erythritol and xylitol since they are natural plant-based with no chemicals. It is a real winner at our house! Your bbq sauce is now my #1 fave. I made sure to write it on a recipe card in my permanent file! The brisket had the perfect texture. My dear hubby told me twice tonight “Did I tell you the beef was really good?” Thank you again for sharing this recipe!!
Please share your sugar free version with measurements pls.
made brisket using the recipe; Must say truly amazing!! cooking did take longer than stated but every slow cooker is different
its was the first buying cooking eating brisket but super impressive results:)
Made this today…. amazingly tender brisket and the sauce was delicious thanks for the recipe! Served with coleslaw and toast loved by all! Thanks Nagi !
Wahoo, sounds like you nailed it Seemi! N x
Hi. My store only had one brisket and it was only 1.5 lbs. will that be enough for four people, and how do I scale the recipe for it?
Hi Deb, if you click the servings, then scale down the recipe, all the other ingredients will scale for you. 1.5 lbs will feed about 3 people – I’d cook for half the time noted in the recipe. N x
Thank you 😊 !
I am cooking a 5 lbs beef brisket in a slow cooker, the directions say 10 hours but there’s no mention of “high” or “low”? Should I cook on high for 10 hours?
Hi Charles – that’s 10 hours on low. N x
I bought a brisket for the first time in my life today lol, and once I got home, learned the difference between a flat and a point brisket.
This recipe looks DELICIOUS! I’m just wondering, will it be suitable for a 1.5 lb. brisket point?
I cooked the beef brisket using the pressure cooking instructions. I finished it off in the air fryer instead of the oven. It tasted amazing and melted in my mouth! Thank you!
Hi! Believe it or not, I did the exact same thing today! I have never bought a brisket before today, and my store only had one… 1.5 pounds. I am wondering if I need to tweet the recipe.
Apologies for my ignorance, but can corned brisket be used in this recipe?
Hi Pablo, no sorry that’s not suitable for this recipe. N x
Hi Nagi, not sure you’ll see this in time for me to sort out. I put this on this morning, a little late and it’s not going to be ready until late, too late for dinner…what can I do to have this tomorrow? By the way, it smells divine. I also made your bbq beans recipe to go with it (obviously that wll be ok until tomorrow) .
Your recipes NEVER fail 🙂
thanks
I just saw my answer in your notes 🙂
I just finished serving this as burgers with slaw.
The flavours are amazing! Thank you so much for the step by step
Do u use dark brown sugar or light brown sugar?
Hi there, are you using the flat or point?
This recipe was on my Instant Pot Facebook page. I clicked on it to go to your website and absolutely fell in love with it!. I love the way you present yourself, the way you abbreviate the measuring amounts for us (I always have to do that myself – what a time waster!). I love it that you include the nutrition amounts (thank you, thank you, thank you!). And I love the way you give directions for the different methods of cooking. You are amazing! And I fell in love with Dozer as well. I have a Gracie in my house and her eyes tell the same story: lots of love is going into that dog and back out again. I want you to know that I shall be regular visitor to your site from now on! Can’t wait to try the brisket recipe – and the others that you have suggested on it! Again, thank you!
Hi there!
I wanted to share what I did with the leftovers (I had to portion it out carefully to make sure there were some before I served).
So, I’ve been seeing a lot of pictures of birria consome tacos on facebook, and I decided to make my own version with the leftover brisket.
I reserved half of the BBQ sauce from the pot (instead of reducing it to make it thicker, I wanted to keep that thinner consistency it had when it came out).
I made the consome broth as usual (tomatoes, garlic, peppers, water, onion), except I used jalapeno instead of mexican dried peppers (because I had tons of jalapenos).
A traditional birria recipe requires that the meat be cooked in the sauce and that the beef broth be used while blending the large ingredients before returning to the pot with the original broth already mentioned, but I subbed the beef broth (since my brisket was already cooked) for the leftover BBQ sauce instead. Then I returned everything to the pot and let it simmer for about 40 minutes. The last 5 minutes I threw the beef brisket in to warm up– then I made brisket tacos with a consome dipping sauce!! 10/10 would recommend!
I have made this any times and it is always amazing. I will be making it this Friday 17 July for 13 people so I am assuming i need 3.25 kg of meat. How long should I slow cook this for? Thanks for amazing recipe!!
Hi Gillian, You’ll need to slow cook for 11 hours for a piece this size. N x
Thank you so much for responding Nagi. Helps so much! I have made this recipe about 5 times now and I love it as much as you 🙂
Hi Nagi!
Can’t wait to make this brisket – I’m just wondering if it would be suitable for freezing once cooked, like other slow cooked meats? I’ll be using the oven method. I like the idea of having it cooked and ready to use for my “surviving a newborn” freezer stash..
Yes 100% Heather!! N x
Yaaay, thanks Nagi!